EU Food Information Regulations (FIR)
In December 2014 the EU Food Information for Consumers Regulation (FIR) came into force, requiring foodservice operators to provide allergen information for all food on the premises. In back-of-house areas, or anywhere that food is prepared, it͛s important to ensure that all allergens are labelled correctly (throughout each stage of preparation) for the safety of your customers and to prevent contamination.
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans, for example prawns: crabs, lobster, crayfish
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk
- Nuts, namely: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Mustard
- Sesame
- Lupin
- Molluscs
- Sulphites and sulphur dioxide
As part of our food safety and hygiene range, we provide back-of-house allergen labelling to ensure that food containing one or more of the 14 major allergens is easily identifiable.
Post Details
Latest Posts
kp Infinity™ recyclable food boxes
A range of fully recyclable food boxes made from EPP, an innovative alternative to EPS, designed to be recyclable in the existing waste management infrastructure.
Sustainable Future: Why is there a global shortage of PLA and how will it affect the catering and hospitality industry?
We are talking to our customers about practical product alternatives to negate any affects of the current shortage of PLA material.
